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Lilly’s Table

 
 
© Lillys-Table.com Photo of Nopales & Summer Squash Tacos
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Nopales & Summer Squash Tacos

 

In the southwest, the Prickly Pear Cactus is prevalent in many yards providing a tasty vegetable in the early summer as fresh paddles emerge. Well stocked Mexican markets will sell the fresh nopales. Occasionally, I see them available in jars in the Mexican section of my grocery store, too. My favorite way to prepare them, after carefully removing the spines is on the grill. Summer squash, onions or any other grill loving vegetable can accompany the nopales. Your favorite salsa, sauces or our favorite, Apricot Chili Cream, are delightful dolloped on as well.

Ingredients

  • 2 nopales
  • 1 onion
  • 2 summer squashes, small
  • 6 corn tortillas
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 pinch black pepper
  • 2 tablespoons cilantro, optional

Serving Size: 2 People

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Preparation Instructions

Heat a grill to medium high heat.

If picking the nopales fresh, scrape each side of the thorns off and then cut around the edges. Rinse well and pat dry. Slice the onion into 1/2 inch thick slices. Cut the summer squash lengthwise in half.

Pour the olive oil in a shallow dish and dip each vegetable into the oil coating evenly. Sprinkle each side with salt and pepper.

Place the coated vegetables spread out on the hot grill. Sear on the first side for 8-12 minutes until char marks appear. Flip over and sear on the other side for 8-12 minutes until tender through the center. Please note, the nopales will occasionally jump and sputter a bit when being grilled, just watch them.

Transfer the vegetables to a cutting board and slice into strips.

Warm the corn tortillas briefly on the grill on each side just until warm and easy to bend. Stuff with the vegetables and finish with a sprinkle of cilantro if desired and a dollop of your favorite salsas, sauces or crumble of cheese.